Alcohol Volume : 15.5%
 
Rice: Gohyakumangoku
Polish : 55%

SMV : +4.5
Acidity : Undisclosed
Yeast : Undisclosed
Squeezing Method : Undisclosed
Pasteurised : Twice

Point : 
Food Pairing : 

Sake description :

This Junmai Ginjo sake is crafted to highlight the natural umami of Fukui Prefecture’s Gohyakumangoku rice, while offering a refreshing drinking experience. The harmonious balance of flavors and aromas creates a deep, refined taste.

Tasting Notes:

The sake presents a pale yellow-green color with a subtle grey tone. Its aroma is rich and grounded, with a low, pronounced fragrance. The first notes evoke orange peel and coconut, followed by a blend of walnut, hazelnut, almond tofu, condensed milk, yuba, ginger, nutmeg, cinnamon, and a touch of rye bread with nuts and dried fruits. The complexity of these scents is delightful. On the palate, the body is smooth and viscous, with a lively, fresh character that gives a well-rounded, balanced impression. The finish is marked by a subtle bitterness and strength, leaving behind a lingering umami.

Food Pairings:

This sake pairs beautifully with dishes like miso-marinated mackerel, dengaku eggplant, figs with white miso and sesame sauce, and white miso ozoni soup. In Chinese cuisine, it complements spicy miso stir-fried eggplant and pork, while in French cuisine, a dish like poached cod with white miso cream sauce also offers a wonderful match.